Halloumi is a semi-hard brined cheese from Cyprus, traditionally made from a blend of sheep’s and goat’s milk. It’s also widely available made from cow’s milk. Its most remarkable quality? It doesn’t melt when cooked — making it perfect for grilling, frying or barbecuing.
Why doesn’t halloumi melt?
The secret lies in how it’s made: the curds are heated before being pressed into their final shape. This denatures the proteins in a way that prevents them from liquefying under heat. The result? Beautiful, crispy-edged, squeaky slices that hold their shape beautifully on the barbecue.
3 Gourmet Ideas with Halloumi
1. Grilled Halloumi with Honey and Thyme
Slice the halloumi and grill in a dry pan over high heat for 2 minutes each side until golden with char marks. Drizzle immediately with runny honey and fresh thyme leaves. Serve with toasted pitta and a handful of rocket. Stunning as a starter!
2. Halloumi and Watermelon Salad
The classic pairing! Grill the halloumi slices until golden. Arrange over sliced watermelon with fresh mint, a drizzle of extra-virgin olive oil and a squeeze of lime. A perfect summer starter that takes 5 minutes to prepare.
3. Halloumi Burger
Grill thick halloumi slices until golden. Serve in a brioche bun with roasted red peppers, rocket, sundried tomatoes and a smear of lemon-garlic aioli. The ultimate vegetarian burger that even meat-eaters will love.
Enjoy! 🧀🔥